Description
These Linzer Heart Cookies with Chocolate Filling are a delightful twist on a classic European treat, featuring a tender almond-spiced cookie base sandwiched with rich, creamy chocolate ganache. Perfect for special occasions or as a charming gift, these cookies blend the subtle nuttiness of ground almonds with warm cinnamon and a luscious chocolate center, finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup ground almonds (or almond flour)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
Chocolate Filling
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
Finishing
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and almond extract, blending well to combine. In a separate bowl, whisk together the all-purpose flour, ground almonds, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
- Roll and Cut the Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a heart-shaped cookie cutter to cut out an even number of cookies. For half of the cookies, use a smaller heart-shaped cutter to cut out a window in the center to create the cookie tops. Place all cookies on a parchment-lined baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool completely on a wire rack before assembling.
- Make the Chocolate Filling: In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for a minute to melt, then stir until smooth and glossy. Stir in vanilla extract and allow the filling to cool slightly until it thickens to a spreadable consistency.
- Assemble the Cookies: Spread a generous amount of the chocolate filling on the solid cookie bases. Top with the cookies that have the heart windows, gently pressing together to sandwich the filling. For an elegant finish, dust the tops with powdered sugar if desired.
Notes
- Ensure the dough is well chilled before rolling to prevent sticking and maintain cookie shape.
- You can substitute almond flour for ground almonds but make sure it’s finely ground for the best texture.
- For a glossy finish to the ganache, avoid overheating the cream.
- Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze the baked cookies separately and assemble after thawing the ganache.
